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Saturday, January 2, 2016

Eggless Fresh Strawberry Cake with Whipped Strawberry Frosting

We visited strawberry farm on Mahabaleshwar-Panchgani Road
in the last weekend trip and we bought farm-fresh strawberries. winter is the
season for a whole seasonal fruits including berries. It just wouldn’t be
winter without strawberries. I have been made quite a few things with
strawberries in them.So this year I decided to welcome the new year with this
luscious Egg-less fresh Strawberry Cake. who doesn’t love the fresh strawberries
and fresh cream combination?

This strawberry cake is Slightly sweetened cream is
sandwiched between each layer and then piped to high heaven on top and it is
elegant, super moist, dense, and VERY full of fresh strawberry flavor with
everything else inside is ‘au natural’ and something thatinstantly appeals to the heart.In my home
everyone loved it!

Ingredients:

All Purpose Flour / Maida - 2 cups

Powdered Sugar -1
cup

Soft Unsalted Butter - 100 grams

Baking Powder - 1½ tsp

Baking Soda - 1 tsp

Baking Soda - 1/2 tsp

Vanilla extract-1tsp

Thick puréed fresh strawberries-1 cup

Milk-1/2cup

Lemon juice- ½ tsp

Frosting

For the cream frosting and filling:

Heavy Whipping Cream-2 cups

fresh strawberries-5to6(stems left on, quartered)

Sugar-¼ cup or as required

vanilla extract-½ tsp

Method:

Beat whipping cream on medium speed for about five minutes,
until soft peaks form. Beat in 1/4 cup of the strawberry puree and add sugar and
vanilla beating until smooth.

Strawberry Puree:

Wash, dry, and stem berries .Mix 1 tsp sugar and lemon juice
on freshly chopped strawberries and keep it aside. This will make the
strawberry juicy and soft.

Then Place in food processor or blender. Process until
liquid with pulp. If desired or needed, sweeten with sugar.

Method:

Mix together flour, baking powder, salt and sift it with a
sifter.

Cream butter and powdered sugar using electric mixer. Then
add milk to it.

Add this together with the vanilla extract to the creamed
mixture and beat till just well mixed. Add the strawberry puree and fold
lightly till well mixed.

Divide batter equally between two prepared cake pans and
bake in a Preheat the oven to 180 C
Grease a 8" cake pan and now pour the batter and bake about 20 minutes or
until a toothpick inserted in the center comes out clean .

Assembling:

Place the first layer cut-side-up on your serving dishand
spread with 1/3 of the strawberry puree.

Spread about 1/2 cup frosting on the second cake
layer and place it over the first layer of cake and spread out evenly to the edges.

Place the rest of the whipped cream in a piping bag fitted
with a large star tip. Pipe large swirls of cream around the outer edge of the
top of the cake. Then I put strawberries halves around the base of the cake. Keep
aside to set and cut into slices to serve.